Pumpernickel Cheese Hearts

I love stuffed buns. This one is delicious. Pumpernickel is a strong flavor that I think is totally balanced by the sharp cheddar. This recipe is from David Simmons. We just watched the Desolation of Smaug, and I feel this would be a wonderful bun for a hobbit on an adventure!

3 cups water

3/4 cup white or yellow cornmeal

2 teaspoons salt

1 tablespoon each sugar, shortening, and caraway seeds

2 packages dry yeast

1/4 cup instant potato flakes

2 cups rye flour

21/2 cups whole-wheat flour, approximately

White flour, for dusting

1 10-ounce block sharp Cheddar cheese

1 egg, beaten, mixed with 1 teaspoon water

2 tablespoons caraway seeds (optional)

1 baking sheet, Teflon, greased, or covered with parchment paper

In a saucepan stir water into the cornmeal and cook over low heat. Stir constantly, until thick and smooth. Add the salt, sugar, shortening, and 1 tablespoon caraway seeds. Let stand until the mixture is warm (110°) to the touch.

Sprinkle the yeast and potato flakes into the warm mixture and blend in. Stir in the rye flour. This can be done with the mixer flat beater as well as by hand.

Add sufficient whole-wheat flour to form a ball. It will be sticky at the beginning. Let it stand for 5 minutes, until the flours have fully absorbed the moisture.

Turn out onto a work surface that is liberally sprinkled with white flour. It will be helpful to use a spatula or wide putty knife to turn the dough and, at the same time, to keep the work surface scraped clean. The dough will become somewhat elastic and smooth. It will never achieve the elasticity of white dough. Knead for 10 minutes. Add sprinkles of white flour to control stickiness.

Place the dough in a greased bowl, cover tightly with plastic wrap, and put aside at room temperature until the dough has risen to twice its original size, about 11/2 hours.

While the dough is rising, cut the cheese into l1/2”-x- l1/2”-x-l” chunks. I usually buy a stick or block of cheese wrapped in foil, about the size of a stick of butter, and divide it equally into 8 pieces. Set aside.

Punch down the dough and divide it into 8 pieces. Round each into a ball, and let rest for 5 minutes to relax the dough.

With your palm, flatten each ball of dough into a 6" round. Place a block of cheese in the center; draw up the edges to completely envelop the cheese. Pinch and press the edges tightly together. Place on the baking sheet with the seam under.

Place the baking sheet in a warm place, cover with wax or parchment paper, and leave until the rolls have doubled in bulk and are puffy to touch, about 45 minutes.

Preheat the oven to 3750 about 20 minutes before baking.

Uncover the rolls and brush each with the egg-water wash. Sprinkle with caraway seeds, if desired.

Bake on the middle shelf of the oven for 45 minutes until the rolls are browned and test done when tapped on the bottom with a forefinger. They will be crusty and hard.

Remove from the oven and allow the rolls (and cheese) to cool before serving.

Delicious as a snack in itself.